Who doesn't love carrot cake? Well those few that don't still need to try out this recipe. It's sweet, it's creamy and has a subtle hint of spice. It's also sugar free.
Raw Carrot Delight
3 Carrots (grated)
1 cup Walnuts
1/2 cup Shredded Coconut
1/4 cup Oats
2 tbs Coconut oil
1 tsp Cinnamon
1 tsp Ground ginger
1 cup Dates (soaked for 5 minutes in boiling water)
Cashew Cream Frosting
1 cup Raw cashews (soaked)
1/2 cup Coconut milk
1 tbs Rice syrup
1 tbs Coconut oil
1 tsp Almond extract (if you don't have, vanilla is fine)
Blend the grated carrot, walnuts, shredded coconut, oats, coconut oil, cinnamon and ginger together until you have a breadcrumb like texture.
Drain the dates and add them to the mixture and blend until it clumps together.
Cover a square tin with baking paper and spread the carrot base onto it. Then pop it in the freezer while you make the cashew cream frosting.
For the cashew cream frosting, blitz all ingredients together until you have a smooth paste.
Spread the frosting on top of the carrot base and freeze for 30 minutes.
Cut into squares and enjoy.
Store in an airtight container in the fridge for up to 1 week, or freezer for 2 months.